Summer has not officially arrived yet, but temperatures are soaring almost everywhere. Since the scent of food on a grill is my favorite summer “aroma,” today we will be enjoying the gorgeous and healthy Grilled Corn on the Cob with Jalapeno-Lime Aioli and Parmesan Cheese and learning how to grill corn on the cob using aluminum foil. Yes!!!!
This is a simple recipe that will put a smile on everyone’s face, no matter how young or old. Of course, if you are serving children or adults that cannot tolerate spicy food, you can serve the grilled corn plain or simply topped with butter and Parmesan cheese. This is a dish that can be served along with Grilled Chicken Legs Wrapped in Bacon (Churrasco de Frango com Bacon) or a Grilled Herby-Beer Pork Loin with Parmesan Cheese (Churrasco de Lombo de Porco com Queijo Ralado), a fresh salad, and Caipirinha, Tangiroska or Berry Caipilé Drink with Tangerine Popsicle (Caipilé de Frutas Vermelhas). As for refreshing desserts, I would suggest a Sweet Guava-and-Cream Ice Cream (Sorvete Nata-Goiaba), Mango Ice Cream with Condensed Milk (Sorvete de Manga com Leite Condensado), Pineapple-Mint Popsicle (Picolé de Abacaxi com Hortelã), or Guava-Lemon Mousse (Mousse de Goiaba e Limão).
I hope you enjoy the upcoming summer and what generally comes with it– vacation!!!! Ah, I am so looking forward to mine… 🙂
NOTE: Life as it is — My heart goes out to those affected by the tornados in Oklahoma. Please, keep them in your prayers!!! As I was seeking information on how to help the victims, I received an email from my Network, BlogHer. According to it, here are a few ways that you can help the victims of this recent tragedy:
- ” Donate to the American Red Cross Disaster Relief Fund. To have a $10 donation added to your phone bill, text REDCROSS to 90999.
- Look for missing friends or relatives here. If you’re in the area, register so people can find you.
- Donate to the Salvation Army. To have a $10 donation added to your phone bill, text STORM to 80888.
- Donate to the Oklahoma United Way Disaster Relief Fund.
- Help send food to Oklahoma by donating to Feeding America.
- Set money aside for rebuilding efforts via Global Giving.”
Grilled Corn on the Cob with Jalapeno-Lime Aioli and Parmesan Cheese
Segment: From My Table To Yours
For the Grilled Corn on the Cob:
4 ears of fresh corn, with both husk and threads removed
Olive oil to brush
A pinch of salt
A pinch of freshly ground black pepper
A pinch of nutmeg (optional)
Note: Although there is more than one way to grill corn on the cob, today I will be using my favorite technique, which is simple and effective.
For the Jalapeño-Lime Aioli:
1 jalapeño chile, stem removed, deseeded, and chopped
1-1/2 tablespoons freshly squeezed lime juice
1/2 cup mayonnaise
Salt to taste
A pinch of freshly ground black pepper
1/2 teaspoon paprika (for smokiness)
1 teaspoon of garlic powder
Shredded Parmesan cheese (for a dairy-free version, skip the cheese)
Chopped fresh cilantro to garnish
1. How to grill corn on the cob using aluminum foil:
A) Outdoors or on the Barbecue Grill: Preheat the barbecue grill to a medium high temperature (350º F/ 180º C). Meanwhile, in a large bowl of water, cover the cobs completely with cold water and let them soak for 20-30 minutes (this will provide extra moisture for the cobs while they are grilling). Shake off excess water from the cobs. Then, tear 4 rectangular sheets of aluminum foil. Place one cob in the center of each sheet of aluminum foil. Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg. Roll the aluminum foil around each ear of corn and enclose by twisting the ends tightly, as illustrated below. Finally, place the wrapped ears of corn on the grill and cook for about 15 minutes, rotating with tongs periodically. Using tongs, remove cobs from the grill and open the foil with oven mitts. Press down on a few of the kernels; if liquid comes out, the corn is done. If you want the corn to have grill marks, subsequently place unwrapped cobs directly on the grill and let cook for about 2 minutes, rotating them occasionally. Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese.
B) Indoors or on a Griddle Pan: In a large bowl, cover the cobs completely with cold water and let them soak for about 20-30 minutes– but only if you want to add extra moisture to the corn; otherwise, skip this step. Shake off excess water from the cobs, if you have soaked them. Then, heat the griddle pan over medium-high heat. Sprinkle a small amount of water onto the pan. The water will sizzle and evaporate quickly when griddle is hot enough. Then, tear 4 rectangular sheets of aluminum foil. Place one cob in the center of each sheet of aluminum foil. Then, brush each cob with olive oil, and season with salt, pepper, and nutmeg. Wrap the aluminum foil around each ear of corn and enclose by twisting the ends tightly. Next, place wrapped cobs directly on the hot griddle pan and cook for about 20-25 minutes, turning the corn with tongs every so often. Using oven mitts, remove from heat and open foil carefully. It will be super hot!!! Press on a few of the kernels. If liquid comes out, the corn is done. If you want the corn to have grilled marks, place unwrapped cobs directly on the griddle and let cook for about 3 minutes, turning occasionally. Serve the grilled corn either simply, spread with butter, or topped with the Aioli and Parmesan cheese.
2. To make the jalapeño-lime aioli: Place all the ingredients, except the cheese and cilantro, in a food processor or blender and process/blend until smooth. Drizzle aioli over the grilled corn cobs, and sprinkle on top with Parmesan cheese. Garnish with the chopped cilantro, if desired.